← Nouns Cooking · Chinese

Ingredients

• 120 g Dried soybeans
• 1.2 l water, plus more for soaking
• 2 tbsp sugar or rock sugar, to taste (optional)

Method

1. Rinse the soybeans and soak them in plenty of cold water for 8 hours or overnight, until doubled in size. Drain and rinse.
2. Blend the beans with 600 ml of the water for 2 min, until very smooth.
3. Strain through a nut-milk bag or a sieve lined with muslin, squeezing out as much liquid as you can. Blend the pulp with the rest of the water and strain again.
4. Pour the milk into a large pan (it foams up) and bring to the boil over medium heat, stirring and scraping the bottom constantly. When it foams, turn the heat down.
5. Simmer gently for 10 min, stirring, to cook it through. Stir in sugar to taste and serve hot, or chill it in the fridge.

Tips

• Raw soy milk must be fully boiled and simmered before drinking. Contains soy.
• The leftover pulp (okara) is great stirred into pancakes, dumpling fillings or stir-fries.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Sift & Simmer Tiffy Cooks